Low Carb Bread Recipe | Keto bread

I have a new favourite low carb bread recipe and it is by far this one! It is so like the real thing it is just not funny!

Let’s start by addressing that this bread does contain gluten. So for those of you who cannot tolerate it or choose not to consume any gluten this keto recipe is totally out for you.

Since starting blogging keto I have had my share of people telling me what is or is not keto foods. Keto is actually based on the state of ketosis right? Eating a very low carb diet to maintain a ketones in the blood is “being keto”. This recipe still suits that lifestyle but this bread does contain grain.

The bread only has 1g net carbs per slice, based on 20 slices per loaf, or 2g net carbs per roll, based on a 10 x 60g rolls from one batch of this recipe.

Originally inspired by Deidres Bread Maker Bread, Keto.luna, and She Calls Me Hobbit this is easily one of the best low carb bread recipes I have tried.

Tips for getting the best rise out of the Low Carb Loaf

Activate the yeast. The yeast I use is just the dried stuff you can buy in every supermarket. Activate it in the warm water with the inulin. Cover the bowl or jug you are activating it in with a cling film and silicone mat if you have one. If you don’t wrap it in a towel and place in the warmest place in the house until it thick and foamy. If the yeast does not activate throw it out and start again. It will not all of sudden rise if you place it in the bread. Yeast does have an expiry date.

When adding all your ingredients never add the yeast near the salt. Salt kills yeast. If you add your salt after the eggs and flours then pour the yeast starter aver the top this is enough to separate the two and not kill your rise.

After kneading for 5 minutes (this helps to activate the gluten) flatten out into a rectangle the same width as your tin. Roll the dough over into loaf shape. Place into bread tin, seam side down and cover and leave to prove in warm place in the house.. Bread should rise above the tin edge before baking.

Bake and cool on wire rack before slicing and serving.

LOW CARB BREAD RECIPE INGREDIENTS

There are some specialty ingredients in this recipe. I have sourced them all from iHerb as it was the most convenient and all in the one place. Click here to see my entire cart. Many of these ingredients have NO substitutes so please don’t ask what they can be changed with.

Inulin is prebiotic insoluble fibre sourced from plants. It has sweet properties naturally occurring and can be used to feed and activate yeast as well as be used in baking and sweets. It has around 2.7g carbs per 5g and is around a third of the sweetness of sugar. Other sweeteners like xylitol and erythritol will not activate yeast. However if you do use sugar or honey the carbohydrates will be eaten by the yeast thus reducing carbs.

Oat fibre is the hull of the oat ground into a fine powder. It is all fibre and hence, the no carb value. It has a nice fine powdery consistency that works well in this bread.

Vital Wheat Gluten a natural protein found in wheat that is high in minerals and low in carbs. Vital wheat gluten has no substitutes and creates beautiful texture low carb breads.

Golden flax meal a delicious tasting meal that adds earthiness to this recipe. Substitute more oat fibre or almond meal if you don’t have it, but it is recommended.

Anonymous

Alex

Lordy, this was excellent bread! It is hard to do without a good bread on low carb, and all the gluten-free recipes are… revolting. This is really almost indistinguishable from actual bread. Now if only supermarkets would stock oat fibre, we would be set!

Megan

OK, So I am a little confused with these conversions from metric to US customary. On the metric list, there are cups and teaspoons mixed with gram measurements. The US directions are mixed with ounces, cups, and teaspoons. For instance, the xantham gum is listed in both recipes but in totally different quantity measurements for both recipes in teaspoons. Metric says 1/4 t and US says 1 t. I want to try this but I know baking is an exact science and I can measure them out, either way (metric or US), I just want to ensure the best possible outcome as these ingredients are expensive to throw in the trash. Your pictures and reviews are great> I want to try it out. Please help.

Jos

I made this twice. The first time, it tasted a bit sour. Not sure if that has something to do with the yeast? The second time, I let it rise longer but it never reached above the edge of the pan. Maybe my pan is a bit wider than yours. But this time it was not sour. The taste is very good and this is a great bread alternative! Thanks.

Diana

Lauren

I’ve made 100s of recipes I’ve gotten online but this is the only one I’ve ever rated because it’s just THAT GOOD!! It has totally saved my life being on Keto. Tastes exactly like regular bread, fluffy and yeasty. Only alteration I made was subbing 1/2 cup almond flour+ 1 tbsp psyllium husk for the oat fiber. Totally fantastic recipe!

Diana

Ok, So I made this bread last night (using a glass loaf pan as it was all I had) and OMG.. Bread! Husband even asked me to buy it again..lol (he’s not even on a low carb diet and didn’t know it was a special bread). I read directions and looked at the reviews and had the oven at 335 degrees for 45 min (center rack in oven). I wish I could post a pic of how it came out, It didn’t have quite the rise as shown here but still rose enough to make this like a regular store bought loaf of bread. Thank you for sharing this recipe! What is the storage process? Fridge? Bread bag in pantry? How long does it keep for?

Megan

12 Aug 2019

Hi Diana, it is best stored in the fridge in an airtight container. You can keep it for 5-6 days in the fridge or slice and freeze.

Megan

Susan

Hello, I was making this bread after i had it all made and rising. i went to plug in the ingredients
into my carb manager. how can you say that it is 2 carbs a slice. when 1 1/4 cups vital Wheat gluten is 60 net carbs. is this correct maybe it is listed wrong in the recipes. I had to trash mine as i would not even bake it with that high of net carbs

Megan

Lolly

This bread is a Miracle!! Love it! Thank you, Thank you, Thank you!!!😃 Do you have any recipes for noodles? Not the weird pre packaged rubber kind, but ones made with nut flours or similar low carb flours?

everard

Made this today. I added another cup of water as the dough was too dry. I used a bread machine on the 3 hour slow cycle and I got an amazing rise. Best keto bread I have ever made. Thank you for sharing.

Tessa Tuason

Megan

Pin

I made this today. Somebody please help me to troubleshoot. It rised beautifully but after baked, it collapsed :(. Here are the pictures of before baking and after baking. http://imgur.com/gallery/y3WHdLP

Ange

Elizabeth

Hello Megan, I am from Oz too and find your cup measurements difficult to judge. Do you have the metric weight of the ingredients please or can you tell me where to find them. I had 2 total disasters with the recipe and wondered if maybe I wasn’t kneading it properly so bought a secondhand machine and even that wasn’t what I would call successful but edible. Thanks

Alicia

Wow, just wow. When I cut into my first perfect fluffy loaf that looked, smelled and tasted like ‘real’ bread I thought what sort of witchcraft is this, how is it possible? Megan you have absolutely nailed it. In the famous words of the Aussie legend Molly Meldrum, if you haven’t tried this yet “do yourself a favour”

Jo

I mad this bread this afternoon and my dough was very firm and like your video. I checked the ingredients list and it seems that it’s all right. Did I do something wrong? I mixed it with a stand mixer with dough hooks for about 5-7minutes

Megan

Hi Jo, It can be firm for more than a few reasons. Firstly did you use Oat Fibre and not oat flour? With the measures of both Vital Gluten and Oat Fibre were they correct? Both absorb a lot of moisture so if there is too much added it will make your bread rubbery and firmer. Also was the yeast activated, did the bread rise up above the tin before baking?

Anonymous

6 Jul 2019

I made it again and paid a lot of attention to the measurements and followed your video but it dough when mixing is rubbery so I mixed for longer. The bread did rise above the tin but didn’t rise further in the oven, so it not high and fluffy like yours. I must be doing something wrong. Maybe the dough hooks are doing a very good job?

Debbie

What a fab recipe. I actually made 2 loaves out of this one batch as my pans were only 6cms deep. Each loaf was then sliced into 14 slices. I’ve been on and off keto diet for a few years now and these recipes definitely help a bread carbo loving girl keep on track. Thanks Megan and Dave for all your hard work. Debbie

Ingrid

Hi Megan. My first attempt gave tasty but hilarious results! All seemed well with it rising nicely. Then I stuck it in the oven and it rose way more – pressing the rack above it and developing a belly on one side. There were no large air bubbles in it when it cooled. I want to confirm the cup measurements (I’m Canadian). I used 1 1/4 cup wheat gluten. Could you give this in grams – like someone else requested? Then I will know what to do next time because I bought all the right ingredients.

Disappointed Follower

I’m so disappointed 🙁 this recipe is a direct rip off of a YouTube recipe by Diedres Kitchen. Made in 2016. Why don’t you give credit to the original creator? Very disappointing Megan. I would expect better from you.

Steven Ciannavei

Awesome bread. I’m curious though because I was getting a sort of bouncy texture I was thinking maybe it’s because of the eggs. It has worked every time I made it but I’m going to try without eggs just wondering if you have recommendations as to what to substitute? Perhaps just more water or perhaps a ratio of more water and fat?

Liv

Samrah

Hi Megan,
Wonderful looking recipe. I was wondering if you would be kind enough to give the oat fibre and vital wheat gluten’s measurements in grams please. When I select metric, it still gives measurements in cups for these two ingredients. I can never get good results in baking with cup measurements. Thank you so much

Tommy Ketcheside

Hi Megan. The first time I made this recipe, it was absolutely perfect. Just like in the photos and videos. The second time, the yeast was fluffy, but it did not double like the first time and it did not rise as much, but it was still great. The 3rd time I was careful to let the yeast rise to 2 cups and did exactly what I did the first time and it’s even lower than the second time I did it. I’m sure it will still be wonderful and I’ve advertised your recipe, tagging you all over the web. Any idea what I could have done wrong? Thanks so much, this is the most wonderful low carb bread ever!

Megan

How are you kneading it Tommy? I am guessing it could be under done as that can affect the developing of the gluten structures in the bread. If you are in the southern hemisphere it is very cold, so make sure you really work at proving in a nice warm environment. I wrap in a large silicone mat and a large microfibre tea towel to get the rise. It can take an hour to rise. Not sure if you maybe are using a larger tin for the last two times? So either ensure you knead for 5 minutes minimum, and make it toasty and warm (no higher than 40℃) Also when you are mixing your loaf do make sure the salt is not sprinkled on the yeast? As salt kills yeast and that is why I add the salt after the eggs, cover with the dry ingredients before adding the yeast and inulin mix.

Renee Leith

Also, I have made this bread now a few times. US conversions I use are 5 Tablespoons of butter and oven temp at 335 F has worked each time for 45 mins. I have bought a few different yeast brands and Fleischmanns is a better rise than Red Star.

Megan

Renee Leith

My goodness, this was a game changer! Fabulous! It turned out great, just as good as any bread I have made and purchased! Thank you, thank you! Looking forward this week to making the rolls out of it. super easy and so worth the cost of the ingredients.

Anonymous

Also, I have made this bread now a few times. US conversions I use are 5 Tablespoons of butter and oven temp at 335 F has worked each time for 45 mins. I have bought a few different yeast brands and Fleischmanns is a better rise than Red Star.

Megan

Kezz

Just a tip for cold Aussie households at the mo, when I’m proofing/proving and letting the yeast sit, i sit it on top of my Fetch TV box (Used to use a DVD player) something that puts out a little bit of heat. Not hot, just a nice warm spot.

This bread is sensational.

Carol Jackson

So keen to make this bread but ever time I go to buy from iherb one of the ingredients is not available. This time it is oat fibre. If anyone manages to get it soon can you please mention on here. Cheers

Debbie

Hey Megan, iv tried to make this bread 10 times n it just does not rise, all ingredients are fresh and in date my yeast activates n is frothy my salt is put in first then eggs then rest of flours I knead with a dough hook for 5 mins then knead by hand few more times. Flaten it out n roll n put in tin seam side down cover with tea towel n put in car as this is warmer than the house. And it just doesn’t rise. My friend carnt understand why it doesn’t rise, hers does n we do exactly the same things and I get my products of her. Any suggestions thanks

Kate

Debbie,
I used to work as a chef and pastry chef and baked bread quite often. I was always taught to not put salt directly on top of yeast as it can kill the yeast. So as a rule I put the flour/other ingredients into the yeast mix then the salt last. This might not be the issue with your bread but thought I would mention it anyway. I have not yet made Megan’s bread but will once I gather all of the ingredients.
Cheers, Kate

Megan

1 Jun 2019

Thanks Kate for replying to Debbie, I agree the salt does kill the yeast and address this in the tips and video. It is hard to know why some do not get a rise as there is a few variables, with temperature of the water, the proving temp or the timing as well.

Megan

Lenore

I just ordered the ingredients online from the link you supplied. This bread looks amazing and I can’t wait to try this recipe because I’ve not liked any other low carb bread I’ve tried. To just have a light and fluffy slice of bread and butter or a toasted sandwich (which is the one thing I have been missing) will be fantastic. I’ll comment again after I’ve tried it. Thank you!

Megan

Anonymous

I just ordered the ingredients online from the link you supplied. This bread looks amazing and I can’t wait to try this recipe because I’ve not liked any other low carb bread I’ve tried. To just have a light and fluffy slice of bread and butter or a toasted sandwich (which is the one thing I have been missing) will be fantastic. I’ll comment again after I’ve tried it. Thank you!

Kristin Louthan

I made it wrong twice, first because the Aus/US converter was confusing, and second as I used too much yeast. I am still eating the results, already better than most keto breads I have tried. But could you confirm the conversions? Flax is either 2/3 cups Aus or 1/3 cup US, for example, which is correct? And it would be helpful to note yeast is 4.5 tsp.
Thanks for the recipe, I will be back 🙂

Megan

27 May 2019

Thanks Kristin I will make those adjustments now for you. If only there was just one standard cup measure for us all.

Irena

Megan

Hi Irena, the only place us Aussies can get it is iHerb. Unfortunately in this recipe there is no substitute for the Oat Fibre

Anonymous

9 May 2019

Thanks so much for getting back to me about that Megan 🙂

Megan

10 May 2019

You are most welcome

Charisse

26 Jun 2019

I am having such a confusing time figuring out which measurements I need to use for measuring in the United States!!! 😩 because Australian looks like an American measurement- but do you measure different by weight? I am confused about the 2/3 cup flax But then it’s only 1/3 cup in us metroc????. Do the cup sizes differ between countries???

Terri

Lois

Anonymous

Mia

This recipe doesn’t disappoint. It is so light and fluffy and versatile. It makes awesome toastie sandwiches, regular sandwiches, French toast and pretty much anything you can use regular bread for, and all the while being low carb. . It’s a total hit in this house.

Judy Matheson

This low carb bread is amazing, I’ve made two loaves now, both great success, it’s so great to have toast under an egg, a toasted cheese and onion sandwich , you’re a genius Megan, thanks for all your wonderful recipe development for lchf

Megan

Marjorie

Tasty. My limited baking utensils still did the job. I will need to add more gluten flour next time as I did not see that comment when I made it today, and it was still a little sticky so it also did not rise as high but it beats all other low carb breads I have tried, hands down.

Megan

Caroline

This is a game changer for me, I’m so excited. Yes you have to buy some different ingredients, but the list Megan suggests from IHerb will make many loaves. I made this bread and 5 days later it was still fresh and soft. It freezes well, it toasts beautifully, it makes awesome sandwiches. It tastes just like normal bread and is so easy to make. You won’t be sorry investing in these ingredients. ❤️ Thank you for such an awesome recipe Megan, this weekend I am making it again and a batch of rolls for burgers 🍔

Megan

Louise

I’m trying this out in my bread maker right now; fingers crossed it comes out ok! I had quite a dilemma trying to decide if I needed to use the white or grain option on the bread maker settings; I ended up going for the white option and hoping for the best.

Louise

Anonymous

I would love to know your results, my bread maker has been collecting dust for a few years now would love to be able to use it again.

Louise

3 Jun 2019

It did not rise enough to be light and fluffy like I wanted. I have seen others have had better results than me; I think I need to activate the yeast first and find a setting that gives more kneading. I have ordered a loaf tin and will try again in the oven.

Megan

Lynda

This is the best low carb bread I have tasted in 15 months. It is soft and fluffy and makes the best toasted sandwich. My daughter is super fussy on the breads and hasn’t liked one yet until now. It is great to be able to give your family something as familiar as “normal” bread. I have tried them as bread rolls too so “normal” low carb hamburgers are on the menu once again. This is one of the most exciting low carb bread options in my opinion. Just make it as long as you can tolerate gluten!!!

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